Stir Fried Rice with Tofu, Arugula, and Sunny Side Up Egg


Solo dining isn’t my favorite thing at all, but since I frequently only have one mouth to feed (for now) during the week I have several go-to quick recipes for one. Typically I utilize leftovers or empty the freezer of frozen vegetables to create meals out of what I have on hand already. It really helps me cut down on food waste too. This fried rice dish is perfect for using up random fresh vegetables since it’s a flexible enough recipe to work great with any variety of ingredients. Plus it’s healthier and cheaper than ordering take-out. Using leftover rice helps manage exactly how many portions are needed as well.

Stir Fried Rice with Tofu, Arugula, and Sunny Side Up Egg


1 cup leftover Brown Basmati rice

about 1/2 cup cubed Extra Firm Tofu, drained

2 carrots, trimmed and chopped

1/2 Sweet Onion, diced

2 cloves garlic, minced

1 cup frozen Sweet Peas, reserved

about 3 Tbsp Low-sodium Soy Sauce

about 3 Tbsp Hoisin Sauce

1 tsp Black Bean Chili oil, optional

1 to 2 tsp Toasted Sesame Oil

Salt and Black Pepper to taste

1/4 tsp Red Pepper flakes, or to taste

1 cup loosely packed Arugula, reserved

1/2 tsp Chinese 5 Spice powder

1 Sunny Side Up Egg, optional

Garnish: Cracked Black Pepper and chopped Fresh Green Scallion


In a cast iron skillet over med high flame, heat the Sesame and Black Bean oil until shimmering. Add the onion and carrot and blister in the oil a few minutes. Reduce the flame to low and stir in the Chinese 5 Spice, soy and hoisin sauce.Continue cooking until the carrots are tender and the sauce has reduced slightly. Gently fold in the leftover rice and stir until the rice is well combined with the sauce and veggies. Add in the tofu, sweet peas, and cook an additional 10 minutes or so until the tofu and peas are warmed through. Taste and adjust seasonings with salt and pepper as needed. Serve the stir fried rice immediately. Top with Arugula, Sunny Side Up Egg, and garnish with additional cracked black pepper and green scallions.

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